Lunch / Dinner
Rosemary & Orange-Glazed Pork Tenderloin
This hearty, quick-and-easy dish highlights a combination of sweet, sour, and savory flavors, without being heavy. Fresh rosemary and orange juice turn this tender cut of pork into a grilled masterpiece. Cheese polenta makes it a dining experience.
FOR THE RELISH, HEAT:
FOR THE TENDERLOIN, MELT:
Years ago, we were instructed to cook pork tenderloin to 170–180° for safety reasons. But now, with more regulations controlling hog farming, it’s fine to cook pork to about 145°. While still a little pink, the pork is safe to eat and is very tender and juicy
Preheat oven to 450°. Line a baking sheet with foil.
For the relish, heat vinegar in a small saucepan until boiling. Pour vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple, shallots, sage, sugar, and olive oil.
For the tenderloin, melt marmalade in a bowl in the microwave. Add orange juice concentrate; stir to combine. Stir in rosemary and pepper flakes.
Heat vegetable oil in a large skillet over medium-high. Place pork in skillet and brown on all sides, about 5 minutes. Remove pork from skillet and place on prepared baking sheet. Baste pork with marmalade mixture.
Roast pork 5 minutes; baste again with marmalade mixture. Roast until an instant-read thermometer inserted into the thickest part of pork registers 150°, 5 minutes. Transfer pork to a plate and tent with foil; let meat rest 5 minutes. Serve pork with relish.
Pour heated vinegar over the dried cherries to soften and plump them, and to enhance their tartness.
For easy cleanup, transfer the pork to a foil-lined baking sheet before basting it with the glaze.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 83mg 27%
Sodium 68mg 2%
Carbs 35g 11%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.